Pasta with prosciutto and peas with garlic scape pesto

I made this dish up since I wanted to use my fresh peas and garlic scape pesto from CSA Week #5. I wanted to add a little meat, so I decided on prosciutto. The rest is just a little garlic, Parmesan and olive oil! This was really good, and I didn't like peas until two weeks ago!

Serves 1, multiply as necessary.

2.0 oz. whole wheat penne pasta
1.5 oz. prosciutto, thinly sliced, then sliced into strips
1 clove garlic, minced
fresh peas, shelled and blanched for 1 minute in salted boiling water
1.7 oz. garlic scape pesto
Parmesano Reggiano, microplaned
olive oil

Heat a pot of boiling water for the pasta. Salt and cook the pasta per package directions.

I shelled the fresh peas, blanched them in salted boiling water for 1 minute, then cooled in cold water. I did it a few hours ahead of time, so I vacuum sealed and refrigerated them, but you could do it right before, as well.

When the pasta is about 5 minutes from done, heat a sauté pan over medium heat. Add olive oil and sauté the proscuitto strips and garlic. Cook for a 2-3 minutes. Add the peas and cook for a minute.

When the pasta is done, drain and add to the pan with the prosciutto, garlic, and peas. Turn off the heat and add the garlic scape pesto. Add a little more olive oil if necessary.

Plate, then microplane a little Parmesano Reggiano over the top. Serve.

I served it with a salad. It was delicious!

It's sort of like pasta with chicken, zucchini and garlic scape pesto or pasta with zucchini and garlic scape pesto, the latter being good if you want a vegetarian version.